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Beatriz Torija posted an update 9 months ago
Level:
Executive Chef
Hoy he probado este pulpo a la brasa que me ha encantado. No he conseguido arrancar al camarero el secreto de la salsa. Lleva piparras, cebollino y pistacho, pero no he logrado sacar el secreto de la salsa 😅
Antonio Salvador Moreno Carretero, Judy Keegan and Lana Mihajlović9 Comments- View more comments
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Ezra Origuella posted an update 9 months ago
9 months ago (edited)
I’m always finding a way to avoid wasting. I’m not talking just about leftovers. When we fail and the garbage is the final destination.
A team member left the vermicelli a lot of time resting after the cooking point. The result? A pureé, a dough, cement, glue, mass or something else, but simply wasn’t good aspect.
I’ve separated a part to try to…
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Mercedes Minaya Palacios posted an update 9 months ago
9 months ago (edited)
Level:
Executive Chef
Eclair de lima y merengue quemado, un postre de agradecimiento de mi hija, sabe que me gusta y hoy me lo ha regalado.
Que os parece, bonito verdad, la decoración es de mi cuenta
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Liliam Flores posted an update 9 months ago
Helado de manzana, quedó fantástico de sabor.
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Lana Mihajlović posted an update 9 months ago
Level:
Sous Chef
🌿My Greek Treasure: Olive Oil
I’ve never been a winter person. I live for the sun, the warmth, and the light. That’s why olive oil holds such a special place in my heart. For me, it’s not just food, it’s a way to bring the sun back into my kitchen, even when the cold winds of winter arrive. With every drop, I feel a trace of summer… a…
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Beatriz Torija posted an update 9 months ago
9 months ago (edited)
Level:
Executive Chef
De Cantabria al País Vasco, donde el comer es un asunto muy serio. La gilda es toda institución que me encanta entre los pintxos
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Orsolya Csernák posted an update 9 months ago
Level:
Stagier
✨ I’m still in love with the shaped leaves — they took this “albino” pasta to the next level!
🌿 Why “albino”? Because I paired it with the lovely yellow and orange tomatoes and a sweet white onion, sautéed gently with fresh basil leaves.
The result was a super delicious dish, both simple and vibrant. Even better: all the tomatoes, onion,… Read more- View more comments
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Mercedes Delgado de Miguel posted an update 9 months ago
Level:
Stagier
Trufas heladas
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Ezra Origuella posted an update 9 months ago
Sometimes, we just need to cook with our heart, and the Heavens will help us, like when this heart-shaped grilled chicken breast showed up…😊
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Rodrigo Ortiz posted an update 9 months ago
Raíces y Mareas
“He creado un carpaccio de remolacha como lienzo principal, sobre el que reposan finas láminas de salmón coronadas con perlas de wasabi. El contraste lo aportan los pistachos triturados y las alcaparras, mientras que el cilantro aporta frescor y aroma. Es un plato donde la tierra se encuentra con el mar en un equilibrio…
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Juan Alejandro Chirinos Figueroa posted an update 9 months ago
🤭
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Kevin Godbee posted an update 9 months ago
Mexican-Japanese Chicken Ramen Bowl
I recently became intrigued by Japanese-Mexican Fusion… or is it Mexican-Japanese?
Even though Japanese-Mexican fusion is more commonly found, after thinking about it, this one is much more Mexican with just two Japanese elements so it is: Mexican-Japanese.
The ramen noodles are the most obvious…
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Lana Mihajlović posted an update 9 months ago
Level:
Sous Chef
Butter-Kissed Ravioli
Today I decided to give a little twist to a classic, because sometimes in the most familiar things lies the possibility to surprise us again.
Ravioli filled with ricotta cheese were first gently cooked until the pasta became perfectly soft and tender, and then they found new life in the pan… lightly sautéed in butter,…
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Diego Garzon posted an update 9 months ago
Hey!! Soy nuevo por aquí y he empezado diversos cursos en la plataforma, estoy trabajando en mis emplatados y en algunas técnicas y quiero compartir con todos este hummus de remolacha con pan pita 🫓! Recibo cualqueir recomendacion y comentario positivo! 🤗👨🏻🍳
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Orsolya Csernák posted an update 9 months ago
Level:
Stagier
This evening, I wanted to make a zucchini-based dinner, so I tried preparing gnocchi with zucchini. The dish is all about zucchini — inside and out. I made a green zucchini sauce and kneaded the gnocchi dough with both green and yellow baby zucchini.
Chef David Rickett inspired me to cut out small circles of leaves, which I find very decorative… Read more
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